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Journal articles on the topic 'Food additives'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 August 2024

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1

Shaltout, Fahim. "Food Additives and Food Acceptability." Open Access Journal of Frailty Science 2, no. 1 (2024): 1–9. http://dx.doi.org/10.23880/oajfs-16000108.

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The Producers and the manufacturers have been challenged by the increasing demand for the safe and high-quality meat and meat products over the past few decades. Particularly, the recent demand for minimally the processed, the easily prepared, and the ready-to-eat meat products combined with the novel concepts of all-natural and clean-label has rapidly increased. These products may contain natural or organic ingredients without artificial preservatives that do not trigger the common food allergies or the sensitivities. The meat and the meat products are highly prone to microbial contamination since they are rich in essential nutrients and perishable. This is further accelerated by some intrinsic factors including pH and water activity of the fresh meat. In general, the freshest meat has a water activity value higher than 0.85, and its pH value falls within the favorable pH range for spoilage bacteria of the meat. Hence, deterioration in quality and potential public health issues is common if these products are not properly handled and preserved. The significant spoilage of the meat and the meat products occurs every year at different levels of the production chain including the preparation, the storage, and the distribution. Besides the lipid oxidation and the autolytic enzymatic spoilage, the microbial spoilage plays a significant role in this deterioration process leading to a substantial economic and environmental impact.

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Babbel, Justin, Courtney Ramos, Hannah Wangberg, Kate Luskin, and Ronald Simon. "Adverse reactions to food additives." Journal of Food Allergy 3, no. 1 (April 1, 2021): 8–23. http://dx.doi.org/10.2500/jfa.2021.3.210004.

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Food additives are naturally occurring or synthetic substances that are added to food to modify the color, taste, texture, stability, or other characteristics of foods. These additives are ubiquitous in the food that we consume on a daily basis and, therefore, have been the subject of much scrutiny about possible reactions. Despite these concerns, the overall prevalence of food additive reactions is 1‐2%, with a minority of the wide variety of symptoms attributed to food-additive exposure being reproduced by double-blind placebo controlled challenges. Reactions can be broadly classified into either immunoglobulin E (IgE)- and non‐IgE-mediated reactions, with natural additives accounting for most IgE-mediated reactions, and both natural and synthetic additives being implicated in the non‐IgE-mediated reactions. Reactions that include asthma exacerbations, urticaria and/or angioedema, or anaphylaxis with ingestion of a food additive are most deserving of further allergy evaluation. In this article, we discussed the different types of adverse reactions that have been described to various food additives. We also reviewed the specifics of how to evaluate and diagnose a food additive allergy in a clinic setting.

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3

Xu, Bo. "Safety and Management of Food Additives in the United States." Advanced Materials Research 781-784 (September 2013): 1328–31. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1328.

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Food safety is an important issue related to the government regulatory authorities, food industry and food consumers. And the increasing use of food additives has become a matter of public and administrative concern, so an extensive safety evaluation on food additives must be carried out and the use of the additives in food should be controlled by law. In the United States, the Congress has entrusted the FDA with the responsibility to ensure that new additives to be used in foods and the foods the consumers purchase are safe. This paper discusses the supervision and management system of food additives in the United States. The conclusion is that FDA has developed a scientifically rigorous, sound and dependable system to assure the safety of food, thus a new food additive must be approved by FDA before it can be used in food. Management of food additives in the United States is also a helpful reference for government food control agencies in other countries.

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4

Etwaroo, Dhamawatee Harnarun, Dayawatee Goburdhun, and Arvind Ruggoo. "Classes of food additives in food products sold in Mauritius." British Food Journal 121, no. 5 (April 25, 2019): 1125–39. http://dx.doi.org/10.1108/bfj-10-2018-0705.

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Purpose Food additives are a group of substances added deliberately to foods to improve their organoleptic properties and stability, extend their shelf life and retain their nutritional value. The purpose of this paper is to identify the most frequently used classes of food additives and the food categories which contain the highest number of classes of additives. Design/methodology/approach A market survey was carried out in hypermarkets and shops where the original labels of 629 food products (195 local and 434 imported) were examined for presence of food additives. Principal component analysis (PCA) was used to explore the association between food category and classes of additives, and a χ2 test was performed to establish any association between product origin and the number of classes of food additives. Findings In sum, 75 per cent of food samples surveyed contained at least one class of food additive. The food categories which contained the highest number of classes of food additives across the group were: snacks (12 classes), biscuits and cakes (11 classes), fish products (11 classes) and soft drinks (10 classes). The most common classes of additive used were acidity regulator, colour and preservative. χ2 test revealed a significant association (χ2 = 8.28, p < 0.05) between the origin and number of classes of food additives, and the PCA showed that biscuits were associated with raising agent, candies and snacks with colour, fruit drinks and soft drinks with acidity regulator, mayonnaise with thickener and meat products with preservative. Research limitations/implications The food products were sourced only from retailers selling labelled food products. Originality/value This novel study provides a basis for determining compliance of food products to the National Food Regulations.

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Pepper, Amber N., Panida Sriaroon, and Mark C. Glaum. "Additives and preservatives: Role in food allergy." Journal of Food Allergy 2, no. 1 (September 1, 2020): 119–23. http://dx.doi.org/10.2500/jfa.2020.2.200014.

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Food additives are natural or synthetic substances added to foods at any stage of production to enhance flavor, texture, appearance, preservation, safety, or other qualities. Common categories include preservatives and antimicrobials, colorings and dyes, flavorings, antioxidants, stabilizers, and emulsifiers. Natural substances rather than synthetics are more likely to cause hypersensitivity. Although rare, food additive hypersensitivity should be suspected in patients with immunoglobulin E (IgE)-mediated reactions to multiple, unrelated foods, especially if the foods are prepared outside of the home or when using commercial products. A complete and thorough history is vital. Skin prick testing and/or specific IgE blood testing to food additives, if available, additive avoidance diets, and blind oral challenges can help establish the diagnosis. Once an allergy to a food additive is confirmed, management involves avoidance and, if necessary, carrying self-injectable epinephrine.

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6

Stanković, Ivan, and Milica Zrnić-Ćirić. "Food additives: Risk analysis and legislation." Arhiv za farmaciju 71, no. 1 (2021): 22–34. http://dx.doi.org/10.5937/arhfarm71-30117.

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Food additive is any substance not normally consumed as a food, the intentional addition of which to food for a technological purpose results in it or its by-products becoming a component of such foods. The use of each new additive is preceded by a risk analysis consisting of three interrelated components: risk assessment, risk management and risk communication. At the international level in the Codex Alimentarius system, risk assessment is performed by the Joint (FAO/WHO) Expert Committee on Food Additives (JECFA) and risk management by Codex Alimentarius Commission (CAC) that, based on the results of the risk assessment, prepares international standards and recommendations that Member States incorporate into national regulations. At the level of the European Union (EU), risk assessment is performed by the European Food Safety Authority (EFSA) as a basis for risk management by the European Commission (EC) that prepares food additive legislation, and member states authorities responsible for official control of additives on the market. Risk communication takes place between all stakeholders including academia, food producers and consumers. The regulation on additives in the Republic of Serbia is fully harmonized with the EU legislation in this area.

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7

Kumar, Anand. "Consumer Awareness About Food Additives." Journal of Advanced Research in Quality Control & Management 05, no. 02 (December 5, 2020): 21–28. http://dx.doi.org/10.24321/2582.3280.202001.

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8

Zhong, Yingqi, Linhai Wu, Xiujuan Chen, Zuhui Huang, and Wuyang Hu. "Effects of Food-Additive-Information on Consumers’ Willingness to Accept Food with Additives." International Journal of Environmental Research and Public Health 15, no. 11 (October 29, 2018): 2394. http://dx.doi.org/10.3390/ijerph15112394.

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This study tested whether information on positive food additives and negative food additives had an effect on consumers’ risk perception and their willingness to accept (WTA) food with additives. Consumers’ WTA was examined via a random nth-price auction of exchanging freshly squeezed orange juice without additives for orange juice with additives. Results show that consumers’ WTA differs with the order in which information was provided. Consumers are generally more sensitive to negative than positive information on additives. Female, middle-educated consumers are more susceptible to additive information and their WTA is more likely to change, while postgraduate-educated consumers are less sensitive to additive information. Consumers with higher food-safety satisfaction have lower WTA than those who are not satisfied with food safety. However, their satisfaction is easily affected by the negative-information intervention. Interestingly, consumers with relatively good knowledge of additives had higher WTA than those with no such knowledge. This study provides insight on how to establish effective food-safety-risk communication. Government and non-government agencies need to timely and accurately eliminate food-safety scares through the daily communication and disclosure of food-safety information, as well as prevent the misguidance of negative food safety-risk information.

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9

Martyn, Danika M., Breige A. McNulty, Anne P. Nugent, and Michael J. Gibney. "Food additives and preschool children." Proceedings of the Nutrition Society 72, no. 1 (January 21, 2013): 109–16. http://dx.doi.org/10.1017/s0029665112002935.

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Food additives have been used throughout history to perform specific functions in foods. A comprehensive framework of legislation is in place within Europe to control the use of additives in the food supply and ensure they pose no risk to human health. Further to this, exposure assessments are regularly carried out to monitor population intakes and verify that intakes are not above acceptable levels (acceptable daily intakes). Young children may have a higher dietary exposure to chemicals than adults due to a combination of rapid growth rates and distinct food intake patterns. For this reason, exposure assessments are particularly important in this age group. The paper will review the use of additives and exposure assessment methods and examine factors that affect dietary exposure by young children. One of the most widely investigated unfavourable health effects associated with food additive intake in preschool-aged children are suggested adverse behavioural effects. Research that has examined this relationship has reported a variety of responses, with many noting an increase in hyperactivity as reported by parents but not when assessed using objective examiners. This review has examined the experimental approaches used in such studies and suggests that efforts are needed to standardise objective methods of measuring behaviour in preschool children. Further to this, a more holistic approach to examining food additive intakes by preschool children is advisable, where overall exposure is considered rather than focusing solely on behavioural effects and possibly examining intakes of food additives other than food colours.

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10

Qin, Xiaofa. "Food Additives." Journal of Pediatric Gastroenterology and Nutrition 54, no. 4 (April 2012): 564. http://dx.doi.org/10.1097/mpg.0b013e3182464b0e.

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11

David, T. J. "Food additives." Archives of Disease in Childhood 63, no. 6 (June 1, 1988): 582–83. http://dx.doi.org/10.1136/adc.63.6.582.

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12

Warner, Charles R. "Food Additives." Journal of AOAC INTERNATIONAL 82, no. 2 (March 1, 1999): 456. http://dx.doi.org/10.1093/jaoac/82.2.456.

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Warner, Charles R. "Food Additives." Journal of AOAC INTERNATIONAL 82, no. 2 (March 1, 1999): 456–57. http://dx.doi.org/10.1093/jaoac/82.2.456a.

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14

Schenker, Dr Sarah. "Food Additives." Nutrition Bulletin 24, no. 4 (December 1999): 187–89. http://dx.doi.org/10.1111/j.1467-3010.1999.tb00907.x.

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15

Gould, M. F. "FOOD ADDITIVES." Lancet 329, no. 8543 (May 1987): 1209. http://dx.doi.org/10.1016/s0140-6736(87)92182-9.

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16

THAYER, ANN M. "FOOD ADDITIVES." Chemical & Engineering News 70, no. 24 (June 15, 1992): 26–44. http://dx.doi.org/10.1021/cen-v070n024.p026.

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Gallmann, P. "Food Additives." International Dairy Journal 12, no. 10 (January 2002): 863. http://dx.doi.org/10.1016/s0958-6946(02)00075-4.

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18

Ulbricht, Tilo. "Food additives." Food Policy 11, no. 3 (August 1986): 269–70. http://dx.doi.org/10.1016/0306-9192(86)90017-5.

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19

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 72, no. 1 (January 1, 1989): 71–73. http://dx.doi.org/10.1093/jaoac/72.1.71a.

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20

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 73, no. 1 (January 1, 1990): 93–95. http://dx.doi.org/10.1093/jaoac/73.1.93a.

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21

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 74, no. 1 (January 1, 1991): 115–18. http://dx.doi.org/10.1093/jaoac/74.1.115a.

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Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 75, no. 1 (January 1, 1992): 91–93. http://dx.doi.org/10.1093/jaoac/75.1.91a.

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23

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 76, no. 1 (January 1, 1993): 108–11. http://dx.doi.org/10.1093/jaoac/76.1.108.

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24

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 77, no. 1 (January 1, 1994): 131–34. http://dx.doi.org/10.1093/jaoac/77.1.131.

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25

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 78, no. 1 (January 1, 1995): 130–32. http://dx.doi.org/10.1093/jaoac/78.1.130.

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Warner, Charles R. "Food Additives." Journal of AOAC INTERNATIONAL 79, no. 1 (January 1, 1996): 197. http://dx.doi.org/10.1093/jaoac/79.1.197.

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Warner, Charles R. "Food Additives." Journal of AOAC INTERNATIONAL 80, no. 1 (January 1, 1997): 116–18. http://dx.doi.org/10.1093/jaoac/80.1.116a.

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Warner, Charles R. "Food additives." Journal of AOAC INTERNATIONAL 81, no. 1 (January 1, 1998): 126. http://dx.doi.org/10.1093/jaoac/81.1.126a.

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29

Dayan, A. D. "Food Additives." Postgraduate Medical Journal 63, no. 735 (January 1, 1987): 69. http://dx.doi.org/10.1136/pgmj.63.735.69-a.

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30

Wonnacott, Jane. "FOOD ADDITIVES." Nutrition & Food Science 86, no. 1 (January 1986): 20–21. http://dx.doi.org/10.1108/eb059105.

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Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 69, no. 2 (March 1, 1986): 235–37. http://dx.doi.org/10.1093/jaoac/69.2.235a.

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Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 70, no. 2 (March 1, 1987): 273–74. http://dx.doi.org/10.1093/jaoac/70.2.273.

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Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 71, no. 1 (January 1, 1988): 66–68. http://dx.doi.org/10.1093/jaoac/71.1.66a.

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Cronin, D. A. "Food additives." Journal of Food Engineering 13, no. 3 (January 1991): 238–40. http://dx.doi.org/10.1016/0260-8774(91)90033-o.

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Trakman, Gina L., Winnie Y. Y. Lin, Amy L. Hamilton, Amy L. Wilson-O’Brien, Annalise Stanley, Jessica Y. Ching, Jun Yu, et al. "Processed Food as a Risk Factor for the Development and Perpetuation of Crohn’s Disease—The ENIGMA Study." Nutrients 14, no. 17 (September 2, 2022): 3627. http://dx.doi.org/10.3390/nu14173627.

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(1) Background: Developing countries have experienced a rapid recent rise in Inflammatory Bowel Disease (IBD) incidence and emerging evidence suggests processed foods and food additives may predispose one to the development and perpetuation of Crohn’s disease (CD). The aim of this study was to evaluate processed food and food additive intake in CD patients and controls, in Australia (high CD incidence), Hong Kong (intermediate incidence) and mainland China (emerging incidence). (2) Methods: In 274 CD patients (CD), 82 first-degree relatives (FDR), 83 household members (HM) and 92 healthy unrelated controls (HC) from Australia (n = 180), Hong Kong (HK) (n = 160) and mainland China (n = 191) we estimated early life (0–18 years), recent (12 months), and current processed and food additive intake, using validated questionnaires and a 3-day-food diary. (3) Results: Early life processed food intake: Combining all regions, CD were more likely to have consumed soft drinks and fast foods than HM, more likely to have consumed processed fruit and snacks than their FDR, and more likely to have consumed a range of processed foods than HC. HK and China CD patients were more likely to have consumed a range of processed foods than HC. Recent food-additive intake (12-months): Combining all regions, CD patients had significantly higher intakes of aspartame and sucralose, and polysorbate-80, than HC, and more total emulsifiers, artificial sweeteners, and titanium dioxide than FDR and HC. HK and China CD patients had a higher intake of almost all food additives than all controls. Current additive intake (3-days): Australian and HK CD patients had higher total food-additive intake than FDR, and HK CD patients had a higher intake of total food-additives and emulsifiers than HM. (4) Conclusions: CD patients have been exposed to more processed food and food additives than control groups, which may predispose them to CD development and ongoing inflammation.

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Teixeira, Antônio Zenon Antunes. "Sodium content and food additives in major brands of Brazilian children’s foods." Ciência & Saúde Coletiva 23, no. 12 (December 2018): 4065–75. http://dx.doi.org/10.1590/1413-812320182312.21812016.

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Abstract The objective of this paper is to evaluate the sodium content and additive usage in packaged food products targeted at Brazilian children. Commercial database and manufactures’ websites were used to identify major brands of child-oriented foods. Samples were categorized as “children’s foods” (n = 214) and “infant’s foods” (n = 86). Nutrition Facts labels were used to calculate the median Na content (mg/serving, mg/kcal, and mg/100g); the ingredient lists to note the use of food additives. The sodium content found in samples varied widely among brands. The amount of sodium was high (> 210 mg/serving) in 20% of the products. Sodium density exceeded 1 mg/kcal in 40% of the products with the savory foods had the highest densities. More than 30% of the foods categories (corn snacks, filled biscuits, sliced loaf bread, and cereals) did not fulfill the 2014 sodium reduction targets. Food additives present in all children’s foods varied from two to nine additives numbers. However, some products had incredible numbers of additives, such as instant noodles and mini cakes. Although some infants’ foods categories were additives free, most products contained up to three numbers of additives. Continuing surveillance is crucial to evaluate the progress of salt reduction and to revise the maximum permissible limit of additives.

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Mariyam, Siti, Huseyin Bilgic, Ivonne M. C. M. Rietjens, and Devi Yuni Susanti. "Safety Assessment of Questionable Food Additives in the Halal Food Certification: A Review." Indonesian Journal of Halal Research 4, no. 1 (February 28, 2022): 19–25. http://dx.doi.org/10.15575/ijhar.v4i1.12097.

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Food additive demand was increased due to the higher need for long-lasting and ready-to-eat food. Some food ingredients are concerned about their halal status due to the source of ingredients and technology processes. Halal is not only related to the religious motif but also the food’s integrity. This research aims to describe the scientific relevance of some questionable food additives in halal food certification in HFFIA (Halal Feed and Food Inspection Authority). The ingredients of food that have unclear halal status were subjected in this study. Literature reviews from some scientific sources for relevant papers in English were used to understand the suspected food additive. Food safety is included of certification process; it is essential for certificate application and verification procedures requirement. Food additives are used at food industry to enhance food quality. Some food additives have questionable halal status because of their principal ingredients. According to this study, those food additives were found in the screening process. The plant-based ingredients are good alternatives to ensure the halal status of those food additives. Also, the use of raw materials and processing aids from halal-approved origins and suitable processing technologies will provide the halal status and give the trustworthy among consumers. This review may serve as a basis for using food additives considering halal not only for further research but also for food industry.

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38

Viktorova, E. P., T. A. Shakhrai, E. V. Lisovaya, and N. N. Kornen. "Algorithm for the development of enriched bakery products using food additives." New Technologies 18, no. 1 (April 25, 2022): 33–39. http://dx.doi.org/10.47370/2072-0920-2022-18-1-33-39.

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The problem of health saving of the Russian population is one of the key problems that cannot be solved without the development of functional foods, which include fortified foods, and their systematic use as part of diets of different age groups of the population. The development of fortified food products, and, above all, bakery products with food additives is the most promising direction in the field of creating functional food products. The algorithm for the development of enriched bakery products food additives has been proposed considering the importance of the problem of health saving of the Russian population of different age groups by enriching traditional bakery products with food additives, which are essential food and are in stable demand of the population, allowing for their systematic use to correct nutritional deficiencies in the diet, and therefore reduce the risk of socially significant diseases. The algorithm for the development of enriched bakery products with the use of food additives provides for the implementation of several stages, including the scientific justification of the choice of a food additive for enriching a traditional bakery product; the rationale for choosing the recipe of a traditional bakery product for its enrichment with a food additive; the scientific justification of the effective dosage of a food additive for its inclusion in the recipe of a traditional bakery product; development of the formulation and technological modes of the production processes of a bakery product enriched with a food additive; study of the consumer properties of the developed enriched bakery product and its effectiveness when consumed by the population of different age groups; assessment of the competitive potential of the developed enriched bakery product compared with traditional bakery product; development of technical documentation: technical specifications, RC and TI for the production of enriched bakery product. The implementation of the proposed algorithm will make it possible to create enriched bakery products with the use of food additives, the systematic use of which will ensure the normalization of the nutritional status of the Russian population, and therefore will contribute to health conservation.

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Margata, Linda, and Nurul Aini Siagian. "PENYULUHAN TENTANG BAHAYA FORMALIN TERHADAP TUBUH DI DESA SIDODADI." Jurnal Pengabdian Masyarakat Putri Hijau 2, no. 1 (December 22, 2021): 63–66. http://dx.doi.org/10.36656/jpmph.v2i1.611.

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Food additives (BTM) especially additives are becoming increasingly significant in line with the advancement of innovation in the creation of engineered foods. One of the food additives permitted for use in food as indicated by Pastor Health Guidelines No. 722/Menkes/Per/IX/88 is an additive, where these additives can be described as food additives that can prevent or resist aging, fermentation or other food sources caused by microbial development. The use of additives in food should be appropriate, both type and dosage, but until now there is still a lot of work of additives that are prohibited for use in food and are not safe for welfare such as borax and formalin. Formalin is widely abused to protect food sources such as tofu and wet noodles. Formalin is really a fixing to protect bodies and organs and is extremely risky for wellbeing, in this manner in the Guideline of the Pastor of Wellbeing No. 722/Menkes/Per/IX/88 formalin is one of the fixings that are disallowed from being utilized as food added substances. Formalin ought not be utilized as a food additive, so there ought to be no buildup on food. The utilization of formaldehyde in food can cause harming in people with indications of trouble gulping, intense stomach torment, heaving, dying, circulatory issues and at high portions can bring about death. On the off chance that the formalin content in the body is high, it will respond artificially with practically all substances in the phone hence stifling cell capacity and causing cell demise bringing about body harming. Formalin harming can cause stomach bothering and hypersensitivities. Formalin also has carcinogens (cancerous) and mutagen properties (causing changes in cell function). In very high levels formalin can cause circulatory failure that boils down to death.

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40

Nieto, Gema, Lorena Martínez-Zamora, Rocío Peñalver, Fulgencio Marín-Iniesta, Amaury Taboada-Rodríguez, Antonio López-Gómez, and Ginés Benito Martínez-Hernández. "Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry." Foods 13, no. 1 (December 21, 2023): 47. http://dx.doi.org/10.3390/foods13010047.

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According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for “Clean Label” foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.

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Fermanto, Fermanto, and Muhammad Athoillah Sholahuddin. "Scientific studies of halal food additives for consumption and good for health." Journal of Halal Product and Research 3, no. 2 (November 30, 2020): 95. http://dx.doi.org/10.20473/jhpr.vol.3-issue.2.95-105.

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Food additives or food additives is one of the ingredients that are commonly used by humans to improve the taste, texture, appearance and color of food. Food additives are often used. The use of food additives or food additives aims to improve the quality of the final product and increase the shelf life of food ingredients. Food additives can be synthetic or derived from plants or animals, and they have been grouped by the World Health Organization and the Food and Agricultural Organization into three broad categories (flavor enhancers, enzymes and others), based on their function. However, at present the majority of people use food additives to the food excessively, thus creating a risk to health. Limit consuming food additives need to be considered when using it to be safe and not cause health problems. In addition, the majority of the food additive industry uses raw materials for food additives in the form of synthetic or artificial products so that if consumed in excess is harmful to health. One solution to reduce the consumption of synthetic food additives is to use natural food additives or natural food additives which when used are considered safe for consumption and certainly good for health

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LESSOF, M. H. "Food, food additives and urticaria." Clinical Experimental Allergy 21, s1 (May 1991): 316–20. http://dx.doi.org/10.1111/j.1365-2222.1991.tb01747.x.

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Gundling, Katherine. "Food Allergy: Adverse Reactions to Foods and Food Additives." JAMA 301, no. 6 (February 11, 2009): 672. http://dx.doi.org/10.1001/jama.2009.63.

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Fondu, M. "Food additives intake." Food Additives and Contaminants 9, no. 5 (September 1992): 535–39. http://dx.doi.org/10.1080/02652039209374107.

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Birch, G. G. "Food additives tables." Food Chemistry 18, no. 3 (January 1985): 239–40. http://dx.doi.org/10.1016/0308-8146(85)90051-2.

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Birch, Gordon. "Food additives handbook." Food Chemistry 38, no. 1 (January 1990): 77. http://dx.doi.org/10.1016/0308-8146(90)90210-u.

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Gilbert, J. "Food Additives Databook." Food Additives and Contaminants 20, no. 6 (June 2003): 619. http://dx.doi.org/10.1080/0265203031000107848.

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Roudebush, Philip. "Pet food additives." Journal of the American Veterinary Medical Association 203, no. 12 (December 15, 1993): 1667–70. http://dx.doi.org/10.2460/javma.1993.203.12.1667.

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Kozelová, Dagmar, Martina Fikselová, Simona Dodoková, Ladislav Mura, Andrea Mendelová, and Vladimír Vietoris. "Analysis of consumer preferences focused on food additives." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 6 (2012): 197–204. http://dx.doi.org/10.11118/actaun201260060197.

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Abstract:

This paper is aimed to evaluate the role of additives in food production and to identify how these additives are known and used by consumers in their households. The questionnaire technique was used, the research involved 220 respondents. It was found that the respondents are perceptive to adding of additives into food. Cluster analysis confirmed that the majority of respondents is about the incidence of food additives only partially informed, although 87% of respondents knew what the (E) letter of additive means. The correct answers for each question depended on the age and education of respondents and were not dependent on gender of respondents. We recommend to enhance public knowledge about nutrition, diet and food composition, functions, benefits and safety of food additives.

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Ali, Elrasheed Abdalla, Walaa Abdalateef Abdalla, and Mohanad Hassan Mohamed. "Food colouring additives in selected confectioneries in Khartoum state, Sudan." International Journal Of Community Medicine And Public Health 4, no. 7 (June 23, 2017): 2248. http://dx.doi.org/10.18203/2394-6040.ijcmph20172814.

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Background: The natural food colours extracted from plants are used to dye different foods do not change their properties when they are used. Therefore, most synthetic coloured additives are carcinogenic, teratogenic and cause impairment of vision, tooth decay. The aim of the study was to determine food colouring additives in confectioneries.Methods: A descriptive cross-sectional study was designed and confectioneries samples include Cane, Ice-cream and Lollipop was randomly collected from venders around schools, transport stations and other places in Khartoum state through (May - June / 2014). E-number and types of colouring agents was carried by using planar chromatography technique and questionnaire data were analyzed using (SPSS) software.Results: The majority of participants 80.8% know that food colouring additives are harmful. The food colouring additives can cause cancer 32.6%, intestinal pain 9.8%, allergy 9.1% and hyperactivity 3.3%. Most food colouring agents were bought from local source 65.7% while 34.3% was imported. About 69.5% of the participants determined the quantity of food colouring agents according to the degree of the colour they required while 30.5% determined according to the weight of food stuff, and 76.2% mentioned that they usually do not abide to written dates on the pack of the food colouring additive and 60% of the samples contain the permitted synthetic food colouring additives.Conclusions: The majority of participants knew that food colouring additives are harmful, all confectioneries samples contained synthetic food colouring additives that have adverse effect on human health, strict preventive measures and health education are highly recommended.

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